Update -- 24 Hour Carmelized Onions - Somethin' Good Blog at Allrecipes.com - 260582

Somethin' Good

UPDATE -- 24 hour carmelized onions 
Dec. 14, 2011 6:54 am 
Updated: Jan. 8, 2012 11:32 am
Yesterday I blogged about a new method for making carmelized onions.  Simple procedure.  Peel 4 sweet onions, add 1/2 stick butter, place in crockpot and cook for 24 hours.  That's it.  Per requests,here's the report.  About 12 hours through they were soft and smelled divine, but still white.  Went to bed, first thing this morning I realized the house did not burn down, took a deep breath and lifted the lid.  They are brown, soft, creamy and luscious.  They are really really sweet.  Last night I resisted the urge to add salt, pepper and fresh thyme.  This morning I indulged this instinct and I also added a heavy splash of red wine.  I felt they needed some acid to counteract the sweetness.  Let cook another hour.   Now they are done.  They are delish. In retrospect, recipe did not specify iif you were to slice.  I sliced half and left other half whole.  I think in future I will thick slice all.   Can't believe how easy/ low maintenence/fast clean up  this was.  I may use mine as a base for french onion soup.   Yesterday we discussed they would be good on grilled chicken sandwiches, hamburgers, pizzas, focaccia, and I am sure you can come up with many more ideas.  Try it.  Let us know.
Dec. 14, 2011 7:10 am
Hmmmmm . . . . this is very interesting and now I'm going to have to do for myself. I LOVE French Onion Soup so it doesn't take much persuasion for me to venture into the unknown if the outcome spells soup
Dec. 14, 2011 7:12 am
Glad they turned out good for you. It's my understanding that they should be slice them from pole to pole.
Dec. 14, 2011 8:04 am
Thanks for the update. I'll definitely be doing this over the weekend.
Dec. 14, 2011 8:37 am
Another must try! Thanks for the update!
Dec. 14, 2011 8:44 am
Thanks for the update :O)
Dec. 14, 2011 12:36 pm
Thankyou Covergirl! hmmm.. thats really handy to know.. especially since my traditional cooking uses lots of browned onions.. and I hate doing it.. handy when i gotta do huge amounts like for an occasion..
Dec. 14, 2011 12:55 pm
definitely a time and labor saver. Let me know if you think there is a flavor compromise. (I have not eaten mine yet). Tonight I am making Ratatouile (spelling) from this site, just now salting and draining the eggplant. Love this site. Thankful for you all and your comments.
Dec. 14, 2011 2:56 pm
Covergirl, I wrote down 1/2 cup butter from your 1st blog but here you say 1/2 stick. Just wondering which you used - can't wait to try this!
Dec. 14, 2011 3:35 pm
Good catch Boysenberry, 1/2 cup is correct per the recipe. There was mention about leftover liquid being used for garlic toast, or to saute potatoes. I did not see a lot of leftover liquid, so maybe I used 1/2 stick. But it was good, so more butter can't be a bad thing. Go for it. Letme know.
Dec. 14, 2011 3:54 pm
covergirl I will have to give this ago next time, thanks for the idea.
Dec. 16, 2011 7:48 am
this sounds yummy.... do you think if I increased the amount of onions it would still cook in 24 hours? I am thinking 6 or 7 onions ( I cook for 9 people every day)and my (new for Christmas-I helped shop :-) Crock pot is one of the biggies
Dec. 16, 2011 8:28 am
I could have used this with the smothered chicken recipe I tried last week. I will have to do that next time. I have to cook the "snot" out of them anyway to get my husband to even think about eating them...this sounds great!
Dec. 16, 2011 9:41 am
I think more onions will be fine, I made mine in my small pot and had to keep rearranging the top and bottom ones. Go for it. Probably need to double the butter too.
Jan. 8, 2012 11:32 am
mm, love onions. Costco steam them though and leave no flavour.
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I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
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I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
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My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
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